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Whether the water in food is interacting with compounds in the food or not has a lot to do with preservation of food.  Listen to why some foods grow microorganisms, like mold, quickly compared to other foods.  Should you eat the food after it molds?  How do the cookies in an Oreo or the pastry in a Pop Tart stay crispy when it is next to a creamy filling?

Any of the tracks moments: multi tasking humans??  17 min

KEYWORDS  water activity, mold, bread, equilibrium, water migration, texture

• 5:00 Why are foods just waiting?
• 13:08 Paige stumps Keith with buns that don't mold
• 21:40 Can we eat foods with mold on them?   https://www.fsis.usda.gov/wps/wcm/connect/a87cdc2c-6ddd-49f0-bd1f-393086742e68/Molds_on_Food.pdf?MOD=AJPERES

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